I used to love making pie. Before the whole gluten-free recipes thing that is. I liked crimping the edges of pie crusts, and weaving lattice tops.
Pretty pies taste better. Don’t let anybody ever tell you any different.
When I married Gabriel and subsequently started cooking gluten-free, I lost my pie making enthusiasm pretty quickly after several pie crust recipes turned out mediocre – at best.
But here comes thanksgiving. Again. And that’s one holiday where you have to have pie. No way around it. So this time, I decided to do some experimenting ahead of time – you know, just in case I’d missed something before.
Turns out, I had.
A couple years ago, my mother-in-law gave me several boxes of sweet rice flour. When I looked up how to use it, the first thing I found said that it was much different from regular brown or white rice flour, and was only useful in very few recipes.
So all this time, I’ve used it in very few recipes. Over two years, I used less than half a pound.
Then, one day, I ran out of cornstarch. That’s what happens when you buy it by the 50 pound bag and get out of the habit of replenishing your stock.
Providentially, around the same time, I ran into this flour mix recipe on Little House Living.
So I’ve been experimenting ever since.
And I’m excited!
For the first time in a long time, I’m making pie crust that can be rolled out, dumped into a pie plate without breaking, and hold up to having the edges crimped. And not only that, it tastes great and has an excellent mouth feel!
I haven’t been able to go to the international food market and price sweet rice (also known as sticky rice or glutinous rice) in bulk to see how much this stuff costs to use, but I definitely think that, if nothing else, a little extra out of pocket for some nice pies around the holidays is worth while.
My pretty pie crust skills are pretty rusty, but I think they’ll come around.
So, do you want the recipe? What am I thinking, of course you do!Print
Tasty Gluten-Free Pie Crust
- 1/4 cup brown rice flour
- 1/4 cup of cornstarch
- 1/2 cup sweet rice flour
- 1/2 teaspoon guar gum
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 1 egg
- 2–3 tablespoons water
- Mix all dry ingredients. Cut in butter until the mixture resembles coarse crumbs. TIP: I find the easiest and best way is to pulse it in a food processor.
- Add egg, and enough water to form a ball that’s moist enough that hold together, but not sticky.
- Roll out on a piece of parchment, or waxed paper that has been generously dusted with rice flour.
- Turn into a 9 inch pie plate. Cut off excess, crimp edges and fill with your favorite filling.
- OR, pre-bake crust (for no-bake pies) in a 425º oven for 15 minutes.
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